Description
This halal Thai red curry ramen is rich, creamy, and aromatic—made with coconut milk, red curry paste, turmeric, and fresh herbs for a bold and comforting noodle bowl.
Ingredients
- 2 tbsp olive oil
- 1 tbsp garlic (minced)
- 1 tbsp ginger (grated)
- 6 cups vegetable broth
- 1 tbsp turmeric powder
- 1 tbsp maple syrup
- 2 tbsp Thai red curry paste (halal-certified)
- 3 tbsp tamari or halal soy sauce
- 1 can coconut milk
- 12 oz ramen noodles (halal-certified)
- 1 cup mushrooms
- 1 cup spinach
- Sesame oil (for finishing)
- Cilantro (for garnish)
- Green onions (for garnish)
- Jalapeño slices (optional)
- Kimchi (optional, halal-certified)
Instructions
- Heat olive oil in a pot over medium heat and sauté garlic and ginger until fragrant.
- Add 1 cup vegetable broth and bring to a simmer.
- Stir in turmeric, maple syrup, curry paste, and tamari until smooth.
- Add remaining broth and bring to a boil.
- Reduce heat and stir in coconut milk, then simmer gently.
- Add mushrooms and cook until softened.
- Add spinach and stir until wilted.
- Serve over ramen noodles in bowls.
- Drizzle with sesame oil and top with cilantro, green onions, and optional toppings.
Notes
- Ensure curry paste and noodles are halal-certified.
- Adjust spice level by adding more or less curry paste.
- Best served fresh and hot.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired